Cabbage and Fonio Salad

15 minutes prep 5 minutes active cooking 20 minutes total
Makes 4 - 6 servings

A relative newcomer to American tables, fonio has been grown in Africa for more than 5,000 years.

The light, fluffy grain with a nutty flavor cooks in a few minutes, unusual for a whole grain packed with complex carbohydrates, an array of vitamins, and protein. It adds substance to this cabbage salad with a zingy, cilantro-date dressing inspired by Samin Nosrat’s adaptation of a chutney from chef and anthropologist Niloufer Ichaporia King’s landmark cookbook, “My Bombay Kitchen.”

Yolélé works with small, mostly women-owned farms to bring us...

fonio, a climate-friendly and nutritious ancient grain from the Sahel region of West Africa.

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What You'll Need


For the shopping list

  • 1/2 head green cabbage, chopped finely
  • 1 golden beet, grated
  • 1 medium shallot, chopped
  • Juice and zest from 2 limes
  • 1/2 bunch cilantro, leaves and stems, finely chopped
  • 1 tablespoon grated ginger root
  • 1 jalapeno pepper, halved and sliced (remove seeds and white membrane for less heat)
  • 2 tablespoons of date syrup - substitute honey.
  • 1 cup, cooked fonio - Cooked according to package directions

From our shop

1/4 cup of  Madre Terra
$29.00– Sicily - Italy
1/2 teaspoon of  Italian Fine Sea Salt
$7.00– Trapani - Sicily
1/2 teaspoon of  Purple Stripe Garlic
$10.00– Cao Bằng - Vietnam
1 teaspoon of  Shawarma
$10.00– Brooklyn - New York


From the kitchen

  • 1 Chef's Knife
  • 1 Cutting Board
  • Mixing Bowl
  • 1 Zester

What you'll have to do

Step 1

Combine all the ingredients in a large bowl and mix well. Taste and add salt if needed.

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